Eggplant with Walnut

Eggplant with Walnut Recipe - Vegetarian Georgian Delight

Region / culture: Georgia | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Eggplant with Walnut is a delicious and nutritious dish that combines the rich flavors of eggplant with the crunchiness of walnuts. This recipe is perfect for a vegetarian meal or as a side dish for a larger spread.

History

Eggplant with Walnut is a traditional dish that originates from the Middle East, where eggplants and walnuts are commonly used in cooking. This dish has been enjoyed for generations and is a staple in many households.

Ingredients

1 kg eggplants
1 cup walnuts
2 to 3 cloves of garlic
0.5 cup oil
1 tsp coriander
1 tsp saffron
0.5 bunch of greens
salt to taste

How to prepare

Wash the eggplants and cut them lengthwise. Sprinkle them with salt on the inside and let them sit for an hour.
Afterwards, squeeze out the excess moisture and fry the eggplants in olive oil in a covered pan.
Transfer the cooked eggplants onto a tray and let them cool.
For the stuffing, crush the walnuts, coriander seeds, garlic, saffron, and salt. Dilute the mixture with vinegar.
Add finely shredded coriander to the stuffing mixture.
Fill the eggplants with the prepared stuffing. Arrange them on a plate and let them settle before serving.

Variations

Add diced tomatoes to the stuffing mixture for a burst of freshness.
Top the stuffed eggplants with grated cheese before baking for a cheesy twist.

Cooking Tips & Tricks

Make sure to salt the eggplants before cooking to remove any bitterness.

- Fry the eggplants in olive oil for a rich and flavorful taste.

- Let the stuffed eggplants settle before serving to allow the flavors to meld together.

Serving Suggestions

Serve Eggplant with Walnut as a side dish with rice or bread, or as a main course with a salad on the side.

Cooking Techniques

Frying the eggplants in olive oil

- Stuffing the eggplants with a mixture of walnuts, garlic, and spices

Ingredient Substitutions

Use almonds or pistachios instead of walnuts for a different flavor profile.

- Substitute parsley for coriander in the stuffing mixture.

Make Ahead Tips

Prepare the stuffing mixture in advance and store it in the refrigerator until ready to use.

Presentation Ideas

Arrange the stuffed eggplants on a platter and garnish with fresh herbs for a beautiful presentation.

Pairing Recommendations

Serve Eggplant with Walnut with a side of yogurt or a cucumber salad for a refreshing contrast.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Fats: 20g per serving

Proteins

Proteins: 5g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin K, and potassium.

Alergens

This recipe contains nuts (walnuts) and may not be suitable for those with nut allergies.

Summary

Eggplant with Walnut is a nutritious dish that is high in fats and carbohydrates, making it a satisfying and filling meal.

Summary

Eggplant with Walnut is a flavorful and nutritious dish that is perfect for a vegetarian meal or as a side dish. With a rich combination of eggplants, walnuts, and spices, this dish is sure to be a hit at your next meal.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Eggplant with Walnut. It was tucked away in an old cookbook that I had inherited from my own grandmother, a woman who was a master in the kitchen and had a passion for collecting recipes from all over the world. As I leafed through the yellowed pages, I stumbled upon this intriguing dish that combined two of my favorite ingredients - eggplant and walnuts.

The recipe was simple enough, but the combination of flavors seemed so unique and exotic to me. I had never heard of such a dish before, and I was immediately drawn to the idea of trying it out for myself. The instructions were straightforward, calling for roasted eggplant slices to be topped with a flavorful walnut sauce and baked until golden and bubbly. It sounded like a dish that would be perfect for a special occasion, and I couldn't wait to give it a try.

I set to work gathering the ingredients I would need for the recipe. The eggplants were easy enough to find at the local market, and I already had a stash of walnuts in my pantry. The rest of the ingredients were simple - garlic, lemon juice, and a handful of fresh herbs. As I chopped and diced, I couldn't help but think back to all the times I had spent in the kitchen with my grandmother, learning the art of cooking from her skilled hands.

My grandmother had been a remarkable cook, known for her ability to turn simple ingredients into delicious meals that could warm the heart and soul. She had taught me everything I knew about cooking, from how to properly season a dish to how to knead dough for the perfect loaf of bread. I had spent countless hours by her side, watching and learning as she worked her magic in the kitchen.

As I prepared the eggplant for the recipe, I couldn't help but feel a sense of nostalgia wash over me. The familiar scent of roasting vegetables filled the air, mingling with the earthy aroma of toasted walnuts. It was a comforting and familiar smell, one that reminded me of all the times I had spent in my grandmother's kitchen, soaking up her wisdom and knowledge.

Once the eggplant slices were roasted to perfection, I carefully spooned the walnut sauce over the top, making sure to cover each slice completely. The sauce was rich and fragrant, with a hint of sweetness from the walnuts and a tangy kick from the lemon juice. I could already tell that this dish was going to be a winner, and I eagerly placed it in the oven to bake.

As the dish baked, the kitchen was filled with the mouthwatering aroma of garlic and herbs mingling with the nutty scent of walnuts. It was a smell that made my stomach growl in anticipation, and I couldn't wait to dig in and taste the finished product. When the timer finally dinged, I pulled the dish out of the oven and eagerly served myself a generous portion.

The first bite was pure bliss. The eggplant was tender and creamy, with a slightly smoky flavor from the roasting process. The walnut sauce added a rich and velvety texture, with a burst of flavor from the garlic and lemon. It was a dish that was unlike anything I had ever tasted before, and I knew that I had stumbled upon a true gem of a recipe.

As I savored each bite, I couldn't help but think of my grandmother and how proud she would be to see me carrying on her legacy in the kitchen. I knew that she would have loved this dish, with its unique combination of flavors and its comforting warmth. I could almost hear her voice in my ear, offering me words of encouragement and praise for my culinary skills.

And as I finished the last bite of Eggplant with Walnut, I felt a sense of satisfaction wash over me. This recipe was more than just a dish - it was a connection to my past, a link to the generations of women who had come before me and passed down their love of cooking. I knew that I would make this dish again and again, each time with a smile on my face and a heart full of gratitude for the culinary heritage that had been passed down to me.